The present disclosure relates to a method of increasing an amount of a stilbenoid, and/or one or more compounds selected from the group consisting of TCA cycle metabolites, polyamine alkaloids, 4-aminobutyric acid, abscisic acid and salts thereof in a plant, the method comprising steps of: irradiating the plant, part, crushed material or cultured plant cell with light, wherein a fluence at a wavelength range of 275-295 nm is 50,000-2,500,000 μmol/m.sup.2, while at the same time a fluence at a wavelength range of 200-270 nm is less than 20% of the fluence at the wavelength range of 275-295 nm; and storing the irradiated plant, part, crushed material or cultured plant cell in a dark place for 1 day or more.

Further enhancement in useful effects of Bifidobacteria. An oral composition comprising (A) Bifidobacterium breve MCC1274 (FERM BP-11175) and (B) at least one cruciferous vegetable selected from the group consisting of broccoli and cabbage.

A system and process for destroying C. Botulinum spores in ready to drink beverages is presented. The system includes a product tank receives ready to drink beverage. The product tank is fluidly coupled to a first heat exchanger for heating the beverage to a kill temperature using a closed loop counter current process. The heated beverage is passed through one or more hold tubes to maintain the kill temperature for a minimum hold time resulting in thermally pasteurizing the beverage. The thermally pasteurized beverage is passed through a second heat exchanger for cooling the beverage down to a desired packaging temperature using a closed loop counter current process. The cooled beverage is then placed in a feed tank ready for packaging. A distribution container is filled with the cooled beverage from the feed tank and the container is sealed. The sealed distribution container is then subjected to high pressure processing.

Provided is a preparation method of composite juice mixed by noni fruit and blueberry, which includes the following steps: a noni fruit pre-fermentation, a blueberry pretreatment, a composite fruit juice fermentation, a filtration and a centrifugation. The prepared composite juice mixed by noni fruit and blueberry has a clear and transparent form, no precipitation, uniformity, no suspended matter, rich blueberry aroma, not pungent, soft taste, moderate sweet and sour, purple luster and translucent.

Provided is a preparation method of composite juice mixed by noni fruit and blueberry, which includes the following steps: a noni fruit pre-fermentation, a blueberry pretreatment, a composite fruit juice fermentation, a filtration and a centrifugation. The prepared composite juice mixed by noni fruit and blueberry has a clear and transparent form, no precipitation, uniformity, no suspended matter, rich blueberry aroma, not pungent, soft taste, moderate sweet and sour, purple luster and translucent.

A handheld device that permits slicing and juicing a fruit in two steps of slicing and juicing. The device includes a cradle portion, a squeezer portion, and a blade assembly all joined at a common hinge. A lemon or other unsliced fruit is placed in the device cradle portion, and in a first slicing step, the user grasps a blade handle to rotate a blade into the fruit. In the second juicing step, the user grasps a handle of the squeezer portion and rotates the squeezer portion into the fruit to squeeze juice from the fruit. A funnel is provided to collect the juice. It is not necessary to slice lemons or other fruit with a knife before juicing, or to touch sliced fruit.

A handheld device that permits slicing and juicing a fruit in two steps of slicing and juicing. The device includes a cradle portion, a squeezer portion, and a blade assembly all joined at a common hinge. A lemon or other unsliced fruit is placed in the device cradle portion, and in a first slicing step, the user grasps a blade handle to rotate a blade into the fruit. In the second juicing step, the user grasps a handle of the squeezer portion and rotates the squeezer portion into the fruit to squeeze juice from the fruit. A funnel is provided to collect the juice. It is not necessary to slice lemons or other fruit with a knife before juicing, or to touch sliced fruit.

A method of processing raw sugar cane juice, comprising: reducing the pH of the sugar cane juice to a pH at which microbiological activity is substantially eliminated; separating chlorophyll from the sugar cane juice; separating particles having a diameter greater than 0.5 microns from the sugar cane juice; denaturing polyphenol oxidase (PPO) in the sugar cane juice by pasteurisation; separating the denatured polyphenol oxidase from the sugar cane juice.

A resealable spigot for a coconut that provides easy access by consumers to the sterile coconut water within a coconut includes a valve seat positioned within a coconut aperture and a plunger sleeve positioned within the valve seat. The plunger sleeve has a based positioned membrane that seals the coconut aperture, A plunger-stopper is tethered to the plunger sleeve for shipping and storage and is used by the consumer to pierce the plunger sleeve membrane to gain access to the coconut water. The plunger sleeve is also used to reseal the coconut aperture to preserve any remaining coconut water for future consumption. Further provided is an additional embodiment for a spigot comprising a conduit having a spike-tip on one end and a spout on the other with a through bore therebetween. The coconut having a partially inserted spigot is provided to the consumer whereby the consumer gains access to the sterile coconut water by pushing the partially inserted spigot to its seated position with a grommet provided as an insertion stop for the spigot. An optional air vent is provided to aid in fluid flow from the spigot.

A resealable spigot for a coconut that provides easy access by consumers to the sterile coconut water within a coconut includes a valve seat positioned within a coconut aperture and a plunger sleeve positioned within the valve seat. The plunger sleeve has a based positioned membrane that seals the coconut aperture, A plunger-stopper is tethered to the plunger sleeve for shipping and storage and is used by the consumer to pierce the plunger sleeve membrane to gain access to the coconut water. The plunger sleeve is also used to reseal the coconut aperture to preserve any remaining coconut water for future consumption. Further provided is an additional embodiment for a spigot comprising a conduit having a spike-tip on one end and a spout on the other with a through bore therebetween. The coconut having a partially inserted spigot is provided to the consumer whereby the consumer gains access to the sterile coconut water by pushing the partially inserted spigot to its seated position with a grommet provided as an insertion stop for the spigot. An optional air vent is provided to aid in fluid flow from the spigot.